Enzo's Weekly Meal Plan

Boxer Puppy • 5 Months • 15.9 kg • Cooked Diet • Carni Kitchen • 24 Mar 2026
Rotation: 6 days Chicken (Recipe 1) → 1 day Mutton (Recipe 2) → Repeat

All meat, organ, fish, and vegetable quantities are COOKED/STEAMED weights as specified in the plan. Bones are always RAW and never cooked. Supplements are always added fresh to the bowl before serving — never pre-mixed into stored food.

Daily Meal Structure — Order From the Plan

Directly from the diet plan (page 5): The example meal breakup is shown in this exact order: Meal 1 → Meal 2 → Snacks → Meal 3. “Can be modified as per your dog’s preference.”

Sequence	Suggested Timing	What Goes In
MEAL 1	~7:30 AM	Meat + Veggies + Organs + Fish Paste
MEAL 2	~11:30 AM	Meat + Veggies + Organs + Bone/Bone Meal/Eggshell Powder RAW bone
SNACKS	~2:30 PM	Egg / Yogurt / Fruits / Berries / Treats
MEAL 3	~5:30 PM	Meat + Veggies + Organs + Fish Paste
LATE SNACK (optional)	~9:30 PM	Small snack recommended by FAQ for dogs prone to morning acidity/bile vomiting — relevant for Enzo given his GI history

On supplements (directly from diet plan page 18, Section H): “All supplements are to be added in any one meal of the day as per convenience. Supplements can be rotated throughout the week as per convenience and dosage. Powders/etc are to be added fresh and never pre-mixed with food.”

Practical suggestion: Adding supplements to Meal 1 is a convenient default so nothing gets forgotten, but the plan gives you full flexibility. Choose whichever meal works best for your routine.

Supplement Schedule — Exactly As Shown in the Plan

From diet plan page 7: “Example of supplement breakage (Not compulsory to follow the same order).” Home remedies can be added & rotated as per convenience.

	Mon	Tue	Wed	Thu	Fri	Sat	Sun
Oils	1 oil	1 oil	1 oil	1 oil	1 oil	1 oil	— no oil
Seeds / Probiotics	Sunflower seeds	Probiotics (Sync)	Sunflower seeds	Probiotics (Sync)	Sunflower seeds	Probiotics (Sync)	Pumpkin seeds

Oil pairing guidance (from diet plan page 6): Hemp Seed Oil is best given with ruminant meats (mutton day). Flaxseed oil/flax seeds pair best with poultry (chicken days). Coconut oil is neutral and can be used on any day.

Note on Sync: The main supplement table says Sync is daily for 2 months. The example schedule above shows it on Tue/Thu/Sat as “Probiotics”. The example explicitly states “not compulsory to follow the same order” — follow the main table instruction: Sync daily (¾ scoop), in any one meal of the day.

Supplement	Dose	Days	Brand	Where to Buy
Sync (probiotic / gut support)	¾ scoop	Daily for 2 months, then review	Georgina’s Kitchen	Instagram DM or website
Hemp Seed Oil	2–3 drops	2–3×/week (best on mutton/ruminant days)	Magic Paws / Happy Puppy Organics	magicpawsco.in / happypuppyorganics.com
Flaxseed Oil	2 drops	2–3×/week (best on chicken/poultry days)	Magic Paws / Local stores / Amazon	magicpawsco.in
Flax Seeds (freshly ground, alternate to oil)	¾ tsp ground	2–3×/week (best on chicken/poultry days)	Magic Paws / Local stores	magicpawsco.in
Coconut Oil (cold pressed) / MCT Oil	4 drops coconut oil OR ½ tsp MCT	2–3×/week (neutral, any day)	Magic Paws / Local stores / Amazon	magicpawsco.in
Sunflower Seeds (unsalted, inner white kernel only, freshly ground)	10 seeds, ground	3×/week (Mon / Wed / Fri per example)	Magic Paws Co.	magicpawsco.in
Pumpkin Seeds (unsalted, freshly powdered)	1½ tsp	Once/week (Sunday per example)	Magic Paws Co.	magicpawsco.in
Chia Seeds (soaked)	¾ tsp	3×/week (alternate with sunflower seeds if needed)	Magic Paws Co.	magicpawsco.in
Apple Cider Vinegar (raw, unfiltered)	½ tsp	3×/week (optional)	Bragg’s / Honey and Spice	Amazon / local stores
Green Glory	¼ tsp	3×/week (optional)	Magic Paws Co.	magicpawsco.in
Fresh/Dried Herbs (basil, parsley, mint, oregano — keep alternating)	¼ tsp fresh or 1 pinch dried	4–5×/week (optional)	—	Local vegetable market / supermarket
Spices (turmeric, cinnamon, black pepper small amounts, fennel)	Pinch of each	2–3×/week. Can be added in the cooking pot. (optional)	—	Kitchen spice rack

Seeds storage (from diet plan page 19): Grind seeds (1 type or mix 2–3) as per dosage. Once powdered, store in an airtight container and freeze. Maximum 3–4 days in the freezer with no exposure to air. Add to meals before serving.

Complete 7-Day Feeding Chart — Exact Quantities

Day 1 — Monday CHICKEN

Supplements go in any one meal of the day. Shown here in Meal 1 as a convenient default.

Meal	Ingredient	Quantity	Prep / Notes
● MEAL 1 — ~7:30 AM \| Meat + Veggies + Organs + Fish Paste
Meat	Chicken breast (boiled, shredded/cubed)	185 g	From batch container (Days 1–2 portion kept in fridge, rest frozen)
Veggie Purée	Pumpkin 40g + Spinach 20g + Carrot 27g	87 g	From batch purée. Water added when blending is not counted in the 87g.
Organ	Chicken Heart or Gizzard (boiled, diced)	10 g	Can pan-fry brain on non-stick 2–3 mins on low if using brain. From batch.
Fish Paste	Sardine paste cube — thaw first	40 g	Pop cube into empty bowl 15–20 min before meal. After it defrosts, add other ingredients, mix, serve.
Supplements (any 1 meal)	Sync ¾ scoop Flaxseed oil 2 drops Sunflower seeds: 10 seeds, freshly ground ACV ½ tsp (optional) Herbs ¼ tsp (optional) Add all fresh, directly to bowl before serving. Never pre-mix.
● MEAL 2 — ~11:30 AM \| Meat + Veggies + Organs + Bone
Meat	Chicken breast (boiled, shredded/cubed)	185 g	From batch
Veggie Purée	Pumpkin 40g + Spinach 20g + Carrot 27g	87 g	From batch
Organ	Chicken Liver (boiled, diced)	10 g	From batch
Bone	Chicken Necks or Feet RAW — never cooked	140 g	Moved from freezer to fridge 18–24 hrs prior. Check feet for Bumblefoot (round black spot on sole) — do not feed those. Supervise always.
● SNACK — ~2:30 PM
Snack	½ Chicken/Duck egg (boiled, cubed) OR 2–3 Quail eggs	~25 g	Boil 5–10 min. Feed half yolk with half white. Store other half in airtight container in fridge. Never store with meat.
● MEAL 3 — ~5:30 PM \| Meat + Veggies + Organs + Fish Paste
Meat	Chicken breast (boiled, shredded/cubed)	180 g	From batch
Veggie Purée	Pumpkin 40g + Spinach 20g + Carrot 26g	86 g	From batch
Organ	Mutton Kidney or Spleen or Brain (boiled/pan-fried, diced)	10 g	From batch. Brain: pan-fry 2–3 mins on low flame on non-stick, no oil needed.
Fish Paste	Sardine paste cube — thaw first	40 g	Pop into empty bowl 15–20 min before serving. Then add other ingredients and mix.
● LATE SNACK — ~9:30 PM (optional, recommended for Enzo’s GI history)
Snack	20 g diced fruit (apple/banana/papaya — peeled, deseeded) with yogurt/kefir	~35 g	Fresh only. Helps prevent overnight acidity and morning bile vomiting.

Day 2 — Tuesday CHICKEN

Meal	Ingredient	Quantity	Prep / Notes
● MEAL 1 — ~7:30 AM
Meat	Chicken breast	185 g	From fridge batch (Day 2 — last day in fridge; cooked meat good up to 2 days)
Veggie Purée	Pumpkin 40g + Spinach 20g + Carrot 27g	87 g	From batch
Organ	Chicken Heart or Gizzard	10 g	From batch
Fish Paste	Sardine paste cube	40 g	Pop in empty bowl 15–20 min before, then add everything else
Supplements (any 1 meal)	Sync ¾ scoop Coconut oil 4 drops (or MCT oil ½ tsp) Herbs ¼ tsp (optional) Tuesday = oil day (coconut, neutral) + no seeds today per example schedule. Add fresh to bowl.
● MEAL 2 — ~11:30 AM
Meat	Chicken breast	185 g	From batch
Veggie Purée	Pumpkin 40g + Spinach 20g + Carrot 27g	87 g	From batch
Organ	Chicken Liver	10 g	From batch
Bone	Chicken Necks or Feet RAW	140 g	Thawed. Check for Bumblefoot. Supervise.
● SNACK — ~2:30 PM
Snack	½ egg (leftover from Monday — from airtight container in fridge) OR yogurt/kefir with 20g fruit	~25–35 g	Egg: scramble or make omelette with a drop of coconut oil. Fruit: peeled, deseeded, diced fresh.
● MEAL 3 — ~5:30 PM
Meat	Chicken breast	180 g	From batch
Veggie Purée	Pumpkin 40g + Spinach 20g + Carrot 26g	86 g	From batch
Organ	Mutton Kidney/Spleen/Brain	10 g	From batch
Fish Paste	Sardine paste cube	40 g	Pop in empty bowl 15–20 min before, then add everything
● LATE SNACK — ~9:30 PM (optional)
Snack	Sliced cucumber or small portion of yogurt/kefir	~25 g	Fresh. Tonight: move Day 3 frozen batch from freezer → fridge to thaw overnight.

Day 3 — Wednesday CHICKEN

Day 3: Using thawed Batch 2 (moved from freezer to fridge last night). Scoop out each meal’s portion and leave out 10–15 minutes to reach room temperature before serving, or place bowl in warm water.

Meal	Ingredient	Quantity	Prep / Notes
● MEAL 1 — ~7:30 AM
Meat	Chicken breast	185 g	Scoop from thawed batch. Let sit 10–15 min or warm in vessel of warm water.
Veggie Purée	Pumpkin 40g + Spinach 20g + Carrot 27g	87 g	From thawed batch
Organ	Chicken Heart or Gizzard	10 g	From batch
Fish Paste	Sardine paste cube	40 g	Pop in empty bowl 15–20 min before, add other ingredients after, mix, serve
Supplements (any 1 meal)	Sync ¾ scoop Flaxseed oil 2 drops (best with chicken) Sunflower seeds: 10 seeds, ground ACV ½ tsp (optional) Spices: pinch turmeric + fennel (can be added in cooking pot)
● MEAL 2 — ~11:30 AM
Meat	Chicken breast	185 g	From thawed batch
Veggie Purée	Pumpkin 40g + Kale 20g + Beetroot 27g	87 g	Rotate veggies mid-week: swap spinach→kale, carrot→beetroot
Organ	Chicken Liver	10 g	From batch
Bone	Chicken Necks or Feet RAW	140 g	Thawed. Supervise.
● SNACK — ~2:30 PM
Snack	½ boiled egg (fresh today, save the other half for Thursday) OR 20g fruit	~25 g	Boil 5–10 min. Save half in airtight container in fridge.
● MEAL 3 — ~5:30 PM
Meat	Chicken breast	180 g	From batch
Veggie Purée	Pumpkin 40g + Kale 20g + Beetroot 26g	86 g	From batch (rotated veggies)
Organ	Mutton Kidney/Spleen/Brain	10 g	From batch
Fish Paste	Sardine paste cube	40 g	Pop in empty bowl 15–20 min before, then add everything
● LATE SNACK — ~9:30 PM (optional)
Snack	20g papaya or watermelon (peeled, deseeded)	20 g	Fresh. Tonight: move Day 4 frozen portion from freezer → fridge.

Day 4 — Thursday CHICKEN

Meal	Ingredient	Quantity	Prep / Notes
● MEAL 1 — ~7:30 AM
Meat	Chicken breast	185 g	From thawed portion
Veggie Purée	Pumpkin 40g + Kale 20g + Beetroot 27g	87 g	From thawed batch
Organ	Chicken Heart or Gizzard	10 g	From batch
Fish Paste	Sardine paste cube	40 g	Pop in empty bowl 15–20 min before, add rest after
Supplements (any 1 meal)	Sync ¾ scoop Coconut oil 4 drops Herbs ¼ tsp (optional) Thursday = oil day, no seeds today per example schedule.
● MEAL 2 — ~11:30 AM
Meat	Chicken breast	185 g	From batch
Veggie Purée	Pumpkin 40g + Kale 20g + Beetroot 27g	87 g	From batch
Organ	Chicken Liver	10 g	From batch
Bone	Chicken Necks or Feet RAW	140 g	Thawed. Supervise.
● SNACK — ~2:30 PM
Snack	½ egg from Wednesday (leftover, in fridge) — scrambled or omelette	~25 g	Cook fresh: drop of coconut oil in non-stick pan, only dog-safe ingredients.
● MEAL 3 — ~5:30 PM
Meat	Chicken breast	180 g	From batch
Veggie Purée	Pumpkin 40g + Kale 20g + Beetroot 26g	86 g	From batch
Organ	Mutton Kidney/Spleen/Brain	10 g	From batch
Fish Paste	Sardine paste cube	40 g	Thaw in bowl, add rest after 15–20 min
● LATE SNACK — ~9:30 PM (optional)
Snack	Yogurt/kefir with a few berries	~30 g	Fresh. Tonight: move Day 5 frozen portion from freezer → fridge.

Day 5 — Friday CHICKEN

Meal	Ingredient	Quantity	Prep / Notes
● MEAL 1 — ~7:30 AM
Meat	Chicken breast	185 g	From thawed portion. Let rest 10–15 min before serving.
Veggie Purée	Pumpkin 40g + Kale 20g + Beetroot 27g	87 g	From batch
Organ	Chicken Heart or Gizzard	10 g	From batch
Fish Paste	Sardine paste cube	40 g	Thaw in bowl 15–20 min, then add everything else
Supplements (any 1 meal)	Sync ¾ scoop Flaxseed oil 2 drops (best with chicken) Sunflower seeds: 10 seeds, ground ACV ½ tsp (optional) Green Glory ¼ tsp (optional)
● MEAL 2 — ~11:30 AM
Meat	Chicken breast	185 g	From batch
Veggie Purée	Pumpkin 40g + Kale 20g + Beetroot 27g	87 g	From batch
Organ	Chicken Liver	10 g	From batch
Bone	Chicken Necks or Feet RAW	140 g	Thawed. Supervise.
● SNACK — ~2:30 PM
Snack	½ boiled egg (boil fresh today, save half for Saturday) OR 20g fruit	~25 g	Boil fresh. Save other half in airtight container in fridge.
● MEAL 3 — ~5:30 PM
Meat	Chicken breast	180 g	From batch
Veggie Purée	Pumpkin 40g + Kale 20g + Beetroot 26g	86 g	From batch
Organ	Mutton Kidney/Spleen/Brain	10 g	From batch
Fish Paste	Sardine paste cube	40 g	Thaw in bowl, add rest after 15–20 min
● LATE SNACK — ~9:30 PM (optional)
Snack	20g mango or kiwi (peeled, deseeded) with kefir	~35 g	Fresh. Tonight: move Day 6 frozen portion from freezer → fridge.

Day 6 — Saturday CHICKEN

Meal	Ingredient	Quantity	Prep / Notes
● MEAL 1 — ~7:30 AM
Meat	Chicken breast	185 g	From thawed portion
Veggie Purée	Pumpkin 40g + Kale 20g + Red Bell Pepper 27g	87 g	Rotate secondary veggie again if desired (e.g. bell pepper)
Organ	Chicken Heart or Gizzard	10 g	From batch
Fish Paste	Sardine paste cube	40 g	Thaw in bowl 15–20 min, add rest after
Supplements (any 1 meal)	Sync ¾ scoop Coconut oil 4 drops Spices: pinch turmeric + cinnamon + fennel (can add to cooking pot) Green Glory ¼ tsp (optional) Saturday = oil day, no seeds today per example schedule (Sync/Probiotics in example — here just Sync daily).
● MEAL 2 — ~11:30 AM
Meat	Chicken breast	185 g	From batch
Veggie Purée	Pumpkin 40g + Kale 20g + Bell Pepper 27g	87 g	From batch
Organ	Chicken Liver	10 g	From batch
Bone	Chicken Necks or Feet RAW	140 g	Thawed. Supervise.
● SNACK — ~2:30 PM
Snack	½ egg from Friday OR yogurt/kefir + 20g fruit	~25–35 g	Use leftover half-egg from fridge. Cook fresh as omelette/scramble.
● MEAL 3 — ~5:30 PM
Meat	Chicken breast	180 g	From batch
Veggie Purée	Pumpkin 40g + Kale 20g + Bell Pepper 26g	86 g	From batch
Organ	Mutton Kidney/Spleen/Brain	10 g	From batch
Fish Paste	Sardine paste cube	40 g	Thaw in bowl, add rest after 15–20 min
● LATE SNACK — ~9:30 PM (optional)
Snack	Sliced cucumber or small yogurt serving	~25 g	Fresh. Tonight: move Sunday’s mutton batch, mutton bones, and mackerel paste cubes from freezer → fridge to thaw.

Saturday evening reminder: Move the entire Sunday mutton batch (meat + organs + veggie purée), mutton raw bones (ribs/tail), and mackerel fish paste cubes from the freezer to the refrigerator tonight to thaw overnight.

Day 7 — Sunday MUTTON

Mutton day: Oil pairing — Hemp Seed Oil is best with ruminant meats. Pumpkin seeds go on Sunday per the example schedule. No oil today in the example schedule, but Hemp Seed Oil is the recommended pairing for mutton. Follow whichever works best for your routine.

Meal	Ingredient	Quantity	Prep / Notes
● MEAL 1 — ~7:30 AM
Meat	Mutton shoulder (boiled, cubed/shredded — debone if using curry cut)	170 g	From thawed mutton batch. Remove any skin/fat after boiling. Mutton: 15–20 min in pot; bulk pressure cooker: 2 whistles.
Veggie Purée	Bottle Gourd/Zucchini 40g + Spinach 28g + Carrot 16g	84 g	From thawed mutton-day veggie batch
Organ	Mutton Heart or Lung (boiled, diced)	8 g	From batch
Fish Paste	Mackerel paste cube thaw first	40 g	Pop into empty bowl 15–20 min before. Note: mackerel must be deboned after steaming before grinding (thick bones). Do NOT use sardine cubes today.
Supplements (any 1 meal)	Sync ¾ scoop Hemp Seed Oil 2–3 drops (best with ruminant/mutton) Pumpkin seeds 1½ tsp, freshly ground Herbs ¼ tsp (optional) Green Glory ¼ tsp (optional) Sunday per example schedule = Pumpkin seeds day. Hemp Seed Oil pairs best with mutton.
● MEAL 2 — ~11:30 AM
Meat	Mutton shoulder	170 g	From thawed batch
Veggie Purée	Bottle Gourd/Zucchini 40g + Spinach 28g + Carrot 15g	83 g	From thawed batch
Organ	Mutton Liver (boiled, diced)	8 g	From batch
Bone	Mutton Ribs or Mutton Tail RAW — never cooked	160 g	Thawed from freezer (moved last night). Wash, supervise always — bones and chews only under supervision.
● SNACK — ~2:30 PM
Snack	½ egg (boil fresh today, save half) OR 2–3 quail eggs	~25 g	Boil 5–10 min. Save half in airtight container in fridge. Store separate from meat always.
● MEAL 3 — ~5:30 PM
Meat	Mutton shoulder	170 g	From thawed batch
Veggie Purée	Bottle Gourd/Zucchini 40g + Spinach 27g + Carrot 16g	83 g	From thawed batch
Organ	Mutton Kidney or Spleen or Brain (boiled or pan-fried)	7 g	From batch. Brain: pan-fry 2–3 min low flame non-stick.
Fish Paste	Mackerel paste cube	40 g	Thaw in bowl 15–20 min, add everything else after, mix and serve
● LATE SNACK — ~9:30 PM (optional)
Snack	20g apple or pear (peeled, deseeded) with yogurt	~35 g	Fresh. Tonight: start new Chicken batch prep for the next week.

Weekly At-a-Glance Summary

Day	Recipe	Meat (cooked)	Organs (cooked)	Bone (RAW)	Fish Paste	Veggies (steamed)	Egg (snack)	Fruit	Oil (any 1 meal)	Seeds (any 1 meal)
Mon	Chicken	550g	30g (Heart 10 + Liver 10 + Secreting 10)	140g	80g sardine	260g	½ egg	20g	Flaxseed 2 drops	Sunflower 10 seeds
Tue	Chicken	550g	30g	140g	80g sardine	260g	½ egg	20g	Coconut 4 drops	— (Sync/probiotics day per example)
Wed	Chicken	550g	30g	140g	80g sardine	260g	½ egg	20g	Flaxseed 2 drops	Sunflower 10 seeds
Thu	Chicken	550g	30g	140g	80g sardine	260g	½ egg	20g	Coconut 4 drops	— (Sync/probiotics day per example)
Fri	Chicken	550g	30g	140g	80g sardine	260g	½ egg	20g	Flaxseed 2 drops	Sunflower 10 seeds
Sat	Chicken	550g	30g	140g	80g sardine	260g	½ egg	20g	Coconut 4 drops	— (Sync/probiotics day per example)
Sun	Mutton	510g	23g (Heart 8 + Liver 8 + Secreting 7)	160g	80g mackerel	250g	½ egg	20g	Hemp Seed 2–3 drops (best with ruminant)	Pumpkin 1½ tsp

Sync (¾ scoop) goes in any one meal every single day. Optional supplements (ACV, Green Glory, herbs, spices) can be rotated as per convenience.

Batch Preparation Guide

Storage rule from the diet plan (page 14): Cooked meat & organs stay well in the refrigerator for up to 2 days only. For anything beyond 2 days, freeze immediately. Strategy: on prep day, divide the full week’s portions — put Days 1–2 in the fridge, and Days 3–7 in the freezer. Move each day’s frozen portion to the fridge 18–24 hours before you need it.

Step-by-Step: Cooking Chicken (6-Day Batch)

#	Step	Details (directly from diet plan cooking guide)
1	Buy raw chicken	Quantities mentioned in the plan are COOKED weights. Raw meat loses 30–50% on boiling (white meat less than red). Buy 30–50% more raw weight than the cooked quantity required. For 550g cooked/day × 6 days = 3,300g cooked needed → buy ~4,300–5,000g raw (using 30–50% extra). Use breast cut (lean, preferred cut per plan). Scale for organs the same way.
2	Boil chicken	Cooking pot: Fill halfway with water. Add chicken (boneless breast or curry cut). Can add spices (turmeric, ground black pepper, fennel) to the water. Cooking time for large batches (>500g): 10–15 minutes for white meat (chicken). Pressure cooker (bulk): Cover with enough water, add spices. 2 whistles for bulk quantity. Check cooking status. If using curry cut, debone after boiling — discard all cooked bones. Remove any skin/fat.
3	Cool & weigh cooked meat	Drain. Save the stock — strain and refrigerate. Stock usable for up to 24–36 hours (start with small quantities). Weigh cooked meat to confirm you have 550g × 6 days = 3,300g. Shred, cube, or mince based on Enzo’s preference.
4	Cook organs	Can cook with meat or in a separate vessel. Chicken heart/gizzard: boil 5–10 min. Chicken liver: boil 5–10 min. Mutton kidney/spleen: boil 10–15 min. Brain: pan-fry on non-stick pan for 2–3 mins on low flame. Do not boil. Dice small. Weigh: 60g heart/gizzard + 60g liver + 60g secreting organs for 6 chicken days.
5	Portion into daily containers	For each chicken day, pack into a labelled container: 550g cooked chicken + 10g heart/gizzard + 10g chicken liver + 10g mutton secreting organ. Days 1–2 containers: refrigerate. Days 3–7 containers: freeze immediately. Move each frozen portion to fridge 18–24 hours before its day (e.g. Day 3 portion moves Tuesday night).
6	Prepare veggie purée (chicken days)	Steam chosen vegetables (pumpkin + spinach/kale + one secondary): roughly chop, steam 5–10 mins. Spinach/kale: blanch instead of steam. Discard the vegetable stock. Purée in a mixer. Add filtered water to make it more liquid — water is extra, not counted in the 260g. Alternatives to purée: mashed, grated, or finely chopped veggies if Enzo prefers. Portion 260g per day into containers (can combine with meat containers). Veggie purée: fridge up to 2–3 days; freeze beyond that.
7	Prepare sardine fish paste (for chicken days)	Source gutted sardines with fins removed. Steam 5–7 minutes. Grind the whole fish (skin + bones) in a mixer. Add water — water is extra, over and above the 80g. Example: if 80g fish recommended, add ~40–80ml water → feed the full paste (includes the water). Strain through a sieve to remove any unground bone fragments. Discard fragments. Freeze in silicon moulds at ~40g per cavity (2 cubes per day × 6 days = 12 sardine cubes). Never store fish with meat — keep always separate.
8	Prepare raw bones (chicken)	Chicken necks or feet: 140g × 6 days = 840g total. For feet: dunk in warm water + turmeric for 5–10 minutes, then clean thoroughly. Check each foot for Bumblefoot (round black spot on sole) — discard those. For necks: wash thoroughly under water. Freeze all bones for a minimum 24–48 hours before first use. Portion into 6 bags of 140g each. Move one bag to fridge 18–24 hours before each day. Emergency: hold under running water for a few minutes.

Step-by-Step: Cooking Mutton (1-Day Batch)

#	Step	Details
1	Buy raw mutton	510g cooked needed → buy ~750–800g raw (red meat loses up to 50%). Preferred cut: shoulder. Plus organs: ~12–16g raw each type (heart/lung, liver, secreting). Buy from butcher on request.
2	Boil mutton	Pot: 15–20 min (red meat, large quantity). Pressure cooker: 2 whistles bulk. Add spices (turmeric, fennel, black pepper) to water if desired. If curry cut, debone after, discard cooked bones. Remove fat/skin after boiling.
3	Cook mutton organs	Heart/Lung, Liver, Kidney/Spleen: boil 10–15 min. Brain: pan-fry 2–3 min on non-stick on low flame. Dice all small. Weigh to get 8g + 8g + 7g.
4	Portion & freeze	Pack 510g mutton + all organs + 250g veggie purée into 1 container. Freeze. Move to fridge Saturday night to thaw for Sunday.
5	Mutton-day veggie purée	Steam Bottle Gourd/Zucchini 120g + Spinach 80g + Carrot/secondary 50g. Blanch spinach. Discard stock. Purée with filtered water. Total: 250g.
6	Mackerel fish paste	Source gutted mackerel with fins removed. Steam 5–7 min. Mackerel has thick bones: debone the fish after steaming before grinding. Grind deboned mackerel in mixer with water (water is extra, not counted in 80g). Strain through sieve to remove fragments. Freeze in 2 cubes of ~40g each in silicon mould. Store separate from meat.
7	Mutton raw bones	Mutton ribs or tail: 160g. Wash thoroughly. Freeze minimum 24–48 hours. Move to fridge Saturday night.

Other Prep Tasks

#	Task	How To	Storage
1	Eggshell powder	Save shells from organic/free-range eggs. Wash thoroughly. Bake in microwave to dry (or sun-dry). Once dry, powder in mixer.	Airtight container in fridge — lasts weeks
2	Grind seeds	Grind 1 type or mix 2–3 seeds as per dosage. Sunflower: inner white kernel only. Pumpkin: unsalted. Chia: soak in water instead of grinding.	Freeze in airtight container. Maximum 3–4 days in freezer. No air exposure.
3	Eggs	Buy fresh each week (~4 chicken eggs or 18+ quail eggs). Boil daily (5–10 min), cut into cubes. Half egg per day — save other half in airtight container in fridge next day. Never prep or store with meat.	Fresh in fridge: 2–3 weeks. Boiled: 5–7 days.
4	Fruits	Buy ~140g for the week. Peel, deseed, and cut fresh daily.	Uncut: room temp or fridge depending on fruit. Always cut fresh.
5	Kefir / Yogurt	Can be blended with some water and given as buttermilk/diluted yogurt, or blended with fruits as a smoothie. Can be added to bowl or given separately.	Store in fridge as usual.

Storage Quick Reference

Item	Refrigerator	Freezer	Key Rule from Diet Plan
Cooked meat & organs	Up to 2 days	Freeze for anything beyond 2 days	Plan p.14: “Cooked meat & organs stay well in the refrigerator for up to 2 days.”
Vegetable purée	2–3 days	Freeze beyond 3 days (silicon moulds)	Plan p.18: “Vegetable purée can stay good in the refrigerator for about 2–3 days.”
Fish paste (steamed & ground)	1–2 days max	Recommended — silicon moulds	Never store fish together with meat, ever.
Raw bones (cleaned)	2–3 days after thawing	2–3 months (freeze min 24–48 hrs first)	Thaw 18–24 hrs in fridge before serving.
Fresh eggs	2–3 weeks	8–10 months (beaten in moulds)	Never store with meat. Half-egg: airtight container, use next day.
Meat stock (strained)	24–36 hours	Freeze if not using within 36 hrs	Start with small quantities. Refrigerate after it cools.
Ground seeds	—	Maximum 3–4 days, airtight, no air exposure	Plan p.19: “Store in airtight container and freeze. Max 3–4 days in freezer.”
Eggshell powder	Weeks (airtight)	—	Keep dry. Make once, use for weeks.
Supplements (powders/oils)	In original packaging	Do not freeze oils or powders	Always add fresh to bowl before serving. Never pre-mix.

Thawing & Serving Guide

Item	How to Thaw	Serving (from diet plan p.14–16)
Frozen cooked meat/organs	Move freezer → fridge 18–24 hours before	On day of serving: scoop meal portion, leave out 10–15 minutes to reach room temp. Or place bowl in vessel of warm water.
Fish paste cubes	Pop cube out 15–20 minutes before meal	Place cube in empty food bowl first. Let it defrost 15–20 min. Then add all other ingredients, mix, and serve.
Raw bones	Move freezer → fridge 18–24 hours before	If forgotten: hold under running water or place in water for a couple of minutes. Always serve raw, always supervise.
Frozen veggie purée	Move freezer → fridge night before	Thaw alongside meat or in separate container.
Emergency (forgot to thaw)	Place sealed container in hot water vessel	Or take required amount in a bowl and pour small quantity of warm water to bring to room temp. Feed if Enzo tolerates soupy meals. Never microwave.

Recommended Brands & Discount Codes

Discounts are for FIRST TIME PURCHASE ONLY. Cannot be clubbed with any pre-existing offer. Valid until: 10/4/2026.
To redeem Instagram DM discounts: DM the brand on Instagram and send a screenshot of this table.

Brand	Website	Instagram DM Discount	Website Code
Barkers Dozen	barkersdozen.dog	10% off treats/chews, 5% off meals	—
Bite Me — Treats & More	Instagram: @bitemetreatsnmore	10% off on Rs 500+	—
Magic Paws Co.	magicpawsco.in	—	CARNIMAGIC — 5% off on Rs 599+
Happy Puppy Organics	happypuppyorganics.com	—	CARNI10 — 10% off all products
Doggie Dabbas	doggiedabbas.com	—	CARNI10 — 10% off
Back in the Day	backintheday.in	—	—

Avoid & Restricted

Kindly Avoid: Grains, flour, salt, sugar, processed & packaged food (Pedigree, Purina, Iams, Drools, Smart Heart etc.), treats of any kind (Jerhigh, Chip Chops, Pedigree), wet foods (Pedigree Gravy, Cesar, Drools, Smart Heart etc.), products with added preservatives.

Restricted (never feed): Cooked bones, chocolates, onion, grapes, raisins, alcohol, coffee, tea, oil with trans fat, macadamia nuts, Rosemary (if dog is prone to seizures).

NOTE: If Enzo is on strong medication, undergoing surgery, or facing new health issues, check with Carni Kitchen for updated guidelines.

Transition Protocol (from previous diet)

Days	New Diet	Old Diet	Notes
Days 1–2	25%	75%	No organs yet
Days 3–4	50%	50%	Start adding organs from Day 3–4, begin with small quantities
Days 5–7	75%	25%	Organs gradually increasing
Day 8 onwards	100%	—	Full new diet

Transition over 7–10 days depending on sensitivity of gut.

Useful Recipe Links (Carni Kitchen)

Recipe	Link
Kefir	instagram.com/tv/CFPJIp5Hptj/?igshid=14j19u90lovht
Cleaning feet and trotters	instagram.com/tv/CF9Gd1tnMyp/?igshid=1kwue7pl3ng71
Bone broth (pressure cooker method)	instagram.com/tv/CHnAq-QHKy2/?igshid=114anmkfkixnz
Veggie mush (Green/Red/Purple/Yellow)	Carni Kitchen Instagram Story Highlights
Mushroom Broth	instagram.com/tv/CKGyivnjOh_/?igshid=xmfqw0wddf4a

Based strictly on Enzo’s Carni Kitchen diet plan (24/3/2026) & Carni Kitchen FAQs document.
2 follow-up calls available: 26/3/2026 – 26/5/2026. Contact Carni Kitchen at least 2–3 days in advance to schedule.
This diet plan is confidential and not to be shared with anyone.